The head of Napa cabbage in our box this week was huge. I used half of it for a salad yesterday, but still had half of it left. I saw several suggestions on line to use it for fried rice, so I used this recipe from About.com as a template and added my own meat and veggies. I had chopped the cabbage in advance, and had leftover rice and pork, so it went together pretty quickly. (Very fortunate on a work night!)
Heat 2 tablespoons of oil in a wok or large skillet. Saute cabbage for 3 minutes, until it starts to soften. Remove from pan. In the mean time, thaw peas and carrots. (I put mine in the microwave for 3 minutes.)
In the same skillet, scramble eggs in 2 tablespoons oil until they are firm but not dry. Remove from pan and wipe out the pan.
Heat the remaining oil in the pan. Add rice and begin to fry, breaking up chunks. When the rice is starting to soften up, add vegetables and pork. Continue to stir fry. Add soy sauce and stir to combine. Finally, add in scrambled egg and continue to cook until heated through.
We got 5 little pickling cucumber in our box this week. They weren’t enough to turn into pickles. (That is too much work, plus I had no time.) I started looking for a recipe for some kind of quick pickle, and came upon this recipe from The Shiksa in the Kitchen for Crunchy Pickled Salad. I had never heard of the cucumbers she used, but decided my pickling cucumbers would work fine. I also used about half of the Napa cabbage from our box. I decided to try a different dressing, and found one on allrecipes.com for a Lemon Dill Salad Dressing. As I was dressing the salad, I realized that I had gotten pretty far away from pickles, but the salad was good, anyway. (Since I didn’t make any adjustments to the originals, I am not going to post my actual recipes. Feel free to follow the links to the original authors!)
When our children were growing up, Halloween night always involved either a Halloween carnival or trick or treating. They always came home with TONS of candy. I would always try to feed them something healthy before they went out.
These fajitas would definitely fill the bill! They are full of vegetables and low in fat. They cook up pretty quickly, too. You could chop all the veggies in advance, and have the dinner ready in 10 minutes. The original recipe comes from the Full Plate Diet website, I have adjusted the spicing to make them a little hotter. I also used some of the red mini jalapeno peppers I got from our niece.
The Napa cabbage in this box didn’t tolerate sitting on the shelf in our refrigerator over the weekend, so it needed to be cooked. This Rachel Ray recipe for Warm Ginger Carrot Slaw is one of our family favorites. I didn’t want a recipe that complex for a work night dinner, so I came up with this quick alternative.
My husband and I recently started sponsoring engaged couples at our church. When we meet with a couple for the first time, we always invite them to share a meal with us. Last weekend, we served sandwiches and this cabbage salad for lunch with our new couple.